Hello! Apologies for not blogging since early October! How many slack of me. Truth is, it’s been an extremely busy last few months and the last thing I’ve felt like doing is blogging my evenings away. Excuses, excuses..I. know. I do wonder, sometimes, how all you other bloggers carry on with such momentum…it’s truly awesome.
I’m back though, with some festive treats over the next couple of weeks. First up is a delightful recipe, and something that truly reminds me of my childhood, and also rather fitting for this time of year. They make a perfect treat for your workmates, or just wrap in cellophane for a cheap, and easy gift.
This recipe is so unbelievably easy to prepare, using the food processor. The smell of gingerbread will be wafting through your kitchen within minutes!
Christmas Gingerbread Cookies
- 2 cups flour
- 2-3 tbsp ground ginger
- 1 cup brown sugar
- 150 grams butter
- 1 egg, beaten
- 1/2 cup icing sugar
- Lollies to decorate (pebbles are great)
Preheat oven to 180 degrees. Line 2 baking trays with baking paper.
This is the easy part! Sift flour, baking soda and ground ginger together and place in a bowl or food processor. Add butter and rub in with fingertips or pulse in food processor until resembles fine breadcrumbs. Add egg and stir or pulse to mix. Ta da!
If the dough is too sticky, you can add a little more flour to the mix and wrap in cling wrap. Likewise if a little too dry, add 1 tbsp of warm water. Refrigerate for approximately 30 minutes.
Roll out on lightly floured surface until 5mm thick. Using cookie cutters, cut shapes and place on tray. Form leftover dough into a ball and re-roll and repeat cutting out until all the dough is used up.
Bake the gingerbread cookies for about 8-10 minutes or until cooked and golden. Remove from oven and cool on baking rack.
Of course these cookies taste superb on their own, but if you’d like to get a little creative, make the icing by adding 11⁄2 tsp water to the icing sugar. Drop a small amount under each spot where you wish to place a lolly.
When you’re done, store the cookies in an airtight container. Enjoy.
Just gorgeous, I have not made these I was a child in Napier. I bet you have a lot of happy childrens faces when they see these in the cake tins! c
Hi Bridget, I hope you’re still blogging and have something new or old to contribute to March’s Sweet NZ blogging event! There are prizes to be won this month too. Cheers from Frances at Bake Club. How to enter here http://bakeclub.yolasite.com/index/win-healthy-food-guide-prizes-when-you-enter-march-sweet-new-zealand-
Thanks Frances! I really need to get back into it for the year :) I will make it my aim to enter!